Nutritional Facts

Directions

In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy; beat in confectioners’ sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.Yield: 20 cupcakes.

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"I made these tonight as mini cupcakes using a size 60 scoop and baked for 10 to 11 minutes. The batter yields 69 minis. I decided to go with a cream cheese frosting instead of the marshmallow frosting but awesome cake batter with a zesty natural orange flavor."